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Apple buttermilk pudding

One of our Rainbow Cooking readers, June Rodgers from Cape Town, kindly send us this delicious recipe that combines a lovely caramel flavour with a soft, melt-in-your-mouth texture. We followed June’s suggestion to try buttermilk instead of sour cream, and declare this pudding a winner. We simply love it.

Ingredients:

Apple mix

1 egg, beaten

1/2 cup (125ml) golden syrup

1/2 cup (125ml) sour cream or buttermilk

1/2 teaspoon (3ml) caramel or butterscotch essence

2 tablespoons (30ml) cake flour

3 large apples, peeled and sliced

Topping

230 gram butter

200 gram brown sugar

1 egg

150 gram cake flour

1 teaspoon (5ml) baking powder

1/2 teaspoon (3ml) salt

1 cup (250ml) sour cream or buttermilk

1/2 teaspoon (3ml) caramel or butterscotch essence

Method

Mix the first five ingredients of the apple mix and beat well.

Mix in apple slices and pour into a deep, 23-cm dish.

To make the topping, cream butter and sugar, add egg and mix until light and creamy.